Ingredients
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1/2 cup all-purpose flour
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2 tablespoons olive oil
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8 ounces white mushrooms, halved if large
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3 ounces prosciutto, sliced or 3 ounces cooked bacon, crumbled well drained
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1 cup dry white wine or 1 cup low sodium chicken broth
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1 cup heavy cream
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2 teaspoons minced fresh tarragon
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1 teaspoon apple cider vinegar
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minced fresh chives, to garnish
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toasted bread
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4 boneless skinless chicken breast halves
Instructions
- Season chicken with salt and black pepper.
- Dust each breast with flour, shaking off any excess.
- Saute chicken in olive oil in a saute pan coated with cooking spray.
- Cook until lightly browned on both sides, 5-7 minutes.
- Remove chicken, set aside, and keep warm.
- Saute mushrooms and prosciutto (or bacon) in the pan until browned.
- Add wine (or broth) and heavy cream.
- Return chicken to pan, reduce heat and simmer until sause thickenslightly, about 8 minutes.
- Stir in tarragon and vinegar; cook 1 minute.
- Garnish with chives.
- Serve chicken over slices of toasted bread.
- Serves 4.